We make smokers, grills and BBQ accessories that go further for flavor. The Oklahoma Joe's RU-vid Channel features tips and tricks, helpful product demos and easy-to-follow recipe videos for grilling and smoking. Live life in full flavor with our tribe of real smoke seekers at Oklahoma Joe's. #RealSmokeFlavor
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Is wrapping in cling-wrap a dry-brine? Especially with liquid like soy sauce. I'm thinking a better experiment would have been to just salt, leave unwrapped over night, and then use soy sauce as binder for rest of spices half hour before smoking. That way the ONLY difference was a true dry brine.
So will you be injecting your ribs from now on? Or was it not enough juice for the squeeze? Also thanks for your videos. I built a sous vide cooler based on your video and have finally mastered ribs using your long hold technique after smoking on my woodwind pro. Haven't nailed brisket yet, but not giving up.
I mix the Pork Injection as in directions except replace half of the water with apple juice then add a tablespoon of Moisture Magic. The results have been very good
Salt dries out meat during the long hold? That makes no sense to me, salt prevents evaporation and the proteins are getting denatured anyway. You can't cure after the proteins are denatured. Am I wrong? Citation?
Having recently switched from Qstoves+ to Asmoke, I can confidently say that the change has been a game changer for me. The precision temperature control feature of Asmoke is truly unparalleled and has made my grilling experience much more enjoyable. Furthermore, the flavor imparted by the wood pellets is remarkable and has greatly enhanced the taste of my food. The convenience and versatility of Asmoke is another reason why I'd recommend it over Qstoves+. Whether I'm in my backyard or on a road trip, I can use Asmoke freely thanks to its battery-powered feature. Plus the fact that it's environmentally friendly due to the use of recycled wood materials is a bonus! Can't wait to try out more recipes with my Asmoke grill. #Asmoke
Nice video. I recently got an offset, and I'm in the excitement stage and trying everything. Got a few butter balls in the freezer, so this is gonna happen. Thanks for the experiment.
Get yourself a lava lock baffle plate and throw the ones that come with the OKJ smoker away they are garbage. You will get much more consistent heat throughout the smoker.
I'm not entirely sure either, but I think it could be to instantly stop the cooking and maybe make the skin "pop" when you tear it. I could be dead wrong though lol
A more interesting experiment might be to try your standard method with the long rest and pit it against a 24-hr dry brine and a short rest, a la Snow's BBQ method.
